The practice of chestnut roasted pork ribs is a home cooked method

Chestnut roasted pork ribs

Chestnut roasted pork ribs

First of all, prepare the ingredients: 200 grams of chestnuts, 500 grams of pork ribs, a piece of ginger, 6 cloves of garlic, a green onion, two star anise, a bay leaf, light soy sauce, oyster sauce, 8 grams of rock sugar, sugar, chicken essence powder, cooking wine, salt, peanut oil.

Practices and Steps:

1. Cut a crack in the middle of the chestnut with a knife, boil it in boiling water for 3 5 minutes, take it out and cool it, remove the outer shell by hand, and put it on a plate for later use.

2. Chop the pork ribs into two centimeter pieces with a knife, cut them and soak them in clean water for 10 minutes, and then remove and drain the water after grabbing and washing the bleeding water.

3. Peel and cut the ginger into slices, peel the garlic and cut it in half, and cut the green onion into sections with an oblique knife for later use.

4. Next, heat the pot and add an appropriate amount of oil, turn to low heat and add rock sugar to slowly fry the sugar. Then add the processed pork ribs, turn to high heat and stir-fry evenly to color.

5. After the pork ribs are evenly colored, add ginger, garlic and green onions to continue to stir-fry to bring out the fragrance, and after a short stir-fry, pour an appropriate amount of cooking wine along the edge of the pot to fry the aroma of the wine.

6. Add three spoons of light soy sauce, two spoons of oyster sauce and stir-fry evenly to bring out the flavor of the sauce, then add a little more water than the pork ribs, star anise and bay leaves.

7. After the water boils, cover and simmer for 20 minutes, about 20 minutes to taste, add a spoonful of salt, a spoonful of sugar, half a spoon of chicken essence powder, and turn evenly.

8. Now you can put the chestnuts in, turn them gently, pay attention to whether the water is enough, but you can add a little more, continue to simmer the chestnuts for 3 5 minutes after putting them in, and then you can get out of the pot after collecting the juice.

Tips: 1. It is difficult to remove the shell of chestnuts, and it is easy to pull off after cutting with a knife and boiling for a few minutes.

2. The pork ribs do not need to be blanched, the fried sugar color can be removed from the fishy smell at high temperature, and the blanched meat is not fragrant.

3. Chestnuts are more absorbent, and you can put a little more water when braising pork ribs.

Ingredients required: Method 1.

400g pork ribs, half a green onion, 5 garlic cloves, half an onion, 4 slices of ginger, cooking wine, tomato paste, rock sugar, dark soy sauce and salt, light soy sauce and vegetable oil 1 tablespoon, appropriate amount of water.

Practice 2. Ingredients: pork chops.

Excipients: fresh chestnuts, ginger, light soy sauce, water.

Seasoning: dark soy sauce, cooking wine, starch, cooking oil, sugar, salt.

How to make it: Method 1.

1. Wash the pork ribs and marinate them in light soy sauce for 1 hour.

2. Cut off the onion, cut the green onion, and get ready to break the garlic skin.

3. Add vegetable oil to the wok, pour the marinated pork ribs into the pan, stir-fry evenly, when the meat is slightly yellowed and discolored, put the garlic and ginger slices into the pot and stir-fry, add dark soy sauce, and continue to stir-fry.

4. Wait until the ribs are evenly colored, add an appropriate amount of water, cover the ribs, add cooking wine, rock sugar, salt, chestnuts, simmer over low heat for about 40 minutes, and reduce the juice over high heat.

Practice 2. 1. Cut the pork ribs into sections, add shredded ginger and an appropriate amount of sugar, light soy sauce, dark soy sauce, cooking wine, and starch.

Chestnut roasted pork ribs

2. Stir well, set aside and marinate for 30 minutes.

3. Put an appropriate amount of water in the pot, put in the millet after boiling, cook for 10 minutes on medium heat until the millet is ripe, take out and drain the water for later use.

4. Put an appropriate amount of oil in the pot, heat it and add the ginger shreds and pork ribs and fry until the surface of the ribs is golden brown.

5. Add the millet and stir-fry for a while.

6. Then add a little light soy sauce, sugar and oyster sauce and stir-fry evenly until the flavor is absorbed.

7. Take it out and put it on a plate.

Preparation of chestnut stewed pork ribs:Ingredients: 500 grams of chestnut kernels, 1000 grams of pork ribs.

Excipients: appropriate amount of edible oil, 20 grams of rock sugar, appropriate amount of green onion and ginger, 2 pieces of cinnamon, 3 star anise, 3 bay leaves, appropriate amount of salt.

Steps: 1. Fresh chestnuts, make a small cut with a knife.

2. Put it in a pot and cook for 3 minutes, remove it and quickly cool it.

3. In this way, it is easy to peel out chestnut kernels.

4. Prepare all the ingredients.

5. Cook the pork ribs in a pot under cold water, boil for 3 minutes, skim off the foam, and remove for later use.

6. Pour an appropriate amount of cooking oil into the pot.

7. Add rock sugar and fry over low heat until the sugar turns brown and bubbles.

8. Add the pork ribs and stir-fry quickly.

9. Add green onion and ginger, spices, bay leaves, cinnamon and other seasonings.

10. Add chestnut kernels.

11. Add an appropriate amount of water and cover the ribs.

12. Sprinkle with salt. Bring to a boil over high heat and simmer for 40 minutes.

13. After the pork ribs are soft and rotten, reduce the juice on high heat.

Ingredients for chestnut roasted pork ribs.

Pork ribs, chestnut, appropriate amount of oil, appropriate amount of salt, 1 star anise, 2g of cinnamon, 2g of Sichuan peppercorns, 1 grass fruit, 3g of ginger, 3g of chives, 4g of dark soy sauce, 4g of light soy sauce, 2g of rock sugar, 3g of cooking wine.

Preparation of ribs with chestnut roast.

First of all, we should prepare the ingredients, then wash and cut the pork ribs into sections, chop the green onion and ginger, and use a knife to scratch a knife on the washed chestnut, and then put it in water and cook it over high heat for 5 minutes, dry it until it is not hot or rinse it with cold water a little, peel the chestnuts and peel them for later use, choose a hot pan with cold oil, pour in the ribs when 7 is hot, stir-fry until the skin of the ribs is slightly browned, turn to medium-low heat, pour in light soy sauce, dark soy sauce, cooking wine stir-fry and color, which can make the dish look better. After that, we have to pour hot water over the ribs, add all the accessories at the same time, cover the lid and boil over medium and low heat for about 20 minutes, add the peeled chestnuts, continue to cover the lid, simmer on low heat until the ribs are cooked, you should add salt in time and stir-fry evenly, turn to high heat to collect the juice, sprinkle with chopped chives, and you can eat.

The edible effect of chestnut roasted pork ribs.

Chestnut roast pork ribs is a very healthy food, in ordinary times many of us will love to eat chestnut roast pork ribs, this is a very delicious and delicious food, we can eat chestnut roasted pork ribs to supplement nutrition, so that it is naturally helpful to our health, and the rich unsaturated fatty acids and vitamins and minerals contained in it can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases, is anti-aging, longevity of the nourishing products, often eat to our health is helpful, Moreover, chestnuts are dried fruit varieties with high carbohydrate content, which can provide more heat to the human body, and can help fat metabolism, which has the effect of invigorating qi and strengthening the spleen and thickening the stomach and intestines, so we should eat more chestnut roasted pork ribs in ordinary times.

Preparation of chestnut roasted pork ribs:Ingredients: 400g pork ribs, 250g chestnut, 5 slices of ginger, 5 garlic cloves, 1 tablespoon of soy sauce, half a tablespoon of braised soy sauce, 1 tablespoon of Weida Mei Premium Oyster Sauce, 15 grams of peanut oil, 3 grams of salt, 5 grams of chopped green onion.

Steps: 1. Clean the ribs and chop them into pieces, soak them in water to remove the blood.

2. Put water in the pot and put the pork ribs, boil the blanched water, and pick it up for later use.

3. Peel the chestnuts and boil them in water.

4. Scoop up the chestnuts and set aside.

5. Prepare ginger and garlic cloves.

6. Heat the oil in the pot, pour in the ginger slices and garlic cloves and stir-fry until fragrant.

7. Pour in the pork ribs and stir-fry until golden brown on both sides, pour in soy sauce, teriyaki soy sauce and oyster sauce, and stir-fry until fragrant.

8. Pour boiling water over the ribs.

9. Pour in the chestnuts.

10. Bring to a boil on high heat and turn to medium heat for 15 minutes, and finally reduce the juice on high heat.

11. Remove from the pot and sprinkle with chopped green onions.

The delicious recipe for roasted chestnuts with ribs and bones is as follows:

Ingredients: 500g of ribs, 350g of chestnut (with shell), appropriate amount of green onion and ginger, 1 star anise, appropriate amount of dried red pepper, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of white sugar, 2g of salt, appropriate amount of boiling water.

Step 1: Cut the pork ribs into pieces, wash and control the water for later use.

Step 2: Prepare the ingredients, cut the green onion into sections, and slice the ginger. Add water to the pot and boil, put in the washed pork ribs to blanch the blood, and wash the blanched pork ribs with water to control the water and shoot the wild shot.

Step 3: Heat the oil in a pan and stir-fry the green onions, ginger, dried red peppers, star anise, and fragrant.

Step 4: Pour in the pork ribs and stir-fry for a while.

Step 5: Add cooking wine, sugar, light soy sauce and dark soy sauce in turn and stir-fry, cover and simmer for about a minute, add enough boiling water, cover the pot and boil over high heat, then turn to low heat and simmer for about 1 hour. At this time, the chestnut begins to be processed. Rinse the chestnuts slightly, put them in a pot, add water that has not covered the chestnuts and bring them to a boil over high heat, then turn off the heat.

Step 6: While it is hot, carefully cut a cut on the chestnut with scissors, and then peel off the shell with a single hand. (Don't take too much out at a time, it's not easy to remove the layer of fur inside when it cools).

Step 7: When the soup is reduced by 1 3, add the processed chestnuts.

Step 8: Stir slightly. Cook until the chestnuts are tender and the ribs are crispy. Season with salt and turn off heat.

Step 9: Done.

The chestnuts are sweet and soft, and the pork ribs sauce is fragrant, so delicious that you lick the plate!

It's easy, so let's arrange it

Prepare the ingredients: chestnuts, pork ribs, star anise, cinnamon, bay leaves, ginger slices, chopped green onions.

Mix the sauce: Add a spoonful of light soy sauce, dark soy sauce, cooking wine, vinegar, oyster sauce and sugar to a bowl, stir well and set aside.

Method: 1. Put rock sugar in the small oil in the pot and fry the sugar color, then add the pork ribs and fry evenly.

2. Add ginger slices, star anise, cinnamon, bay leaves, pour in the sauce we just prepared, and stir-fry evenly.

3. Pour in the chestnuts and add water to simmer for 30 minutes, sprinkle a little green onion out of the pot and garnish!

The pork ribs made in this way are soft and glutinous and sweet, and the fragrance of chestnuts!

Chestnuts are also particularly soft and glutinous, especially delicious!

The method of braising chestnut pork ribs is as follows:Ingredients: pork ribs, chestnuts, sugar or rock sugar, ginger slices, cooking wine, light soy sauce, salt.

Step 1: Put a little hot water in the pot, boil and put in the ribs, the water boils again with foam, remove and wash.

Step 2: Put a little oil in the pot, pour in appropriate white sugar or rock sugar, but if the rock sugar is a large piece, make a small piece before putting it in, use low heat, and fry slowly.

Step 3: Wait for the rock sugar to melt and turn amber before adding ginger slices and stir-frying.

<>Step 5: Pour boiling water into the pot, at least not over the ribs. Be sure to use boiling water, so that the taste of the meat will be good. Add the green onion knots. Bring the heat to a boil, taste salty and adjust to suit your taste. Reduce the heat to a simmer.

Step 6: For about 40 minutes, test the doneness of the meat with chopsticks. Chopsticks can be easily inserted, and the meat is cooked, so you can put the chestnuts in and stew. If you put it too early, the chestnuts are easy to rot. Simmer for 10 minutes.

Step 7: Remove from the pan and sprinkle with chopped green onions. Pressure cooker for 15 minutes.

Today, I went to beat chestnuts just to make pork ribs and chestnuts, and the ribs were stir-fried and stewed with underwater chestnuts.

Ingredients: 400g pork chops, 350g chestnut, 5g cooking wine, 5g light soy sauce, 5g oyster sauce, 5g dark soy sauce, 5g starch, 5g sugar, 5g ginger, appropriate amount of salt, appropriate amount of water, appropriate amount of cooking oil.

Method: 1. Cut the pork short ribs into sections, wash them to remove the blood, then add shredded ginger, sugar, light soy sauce, dark soy sauce, cooking wine, starch and salt, stir well, marinate for 30 minutes and set aside.

2. Put water in the pot, put in the chestnuts with the shells removed after the water boils, cook for 10 minutes on medium heat, until cooked, then drain and set aside;

3. Put an appropriate amount of oil in the pot, add shredded ginger and pork ribs after the oil is hot, stir-fry until the surface of the ribs is golden brown, then add chestnuts and stir-fry for a while, then add oyster sauce, then add light soy sauce and sugar, stir-fry evenly until the flavor is incorporated, and then put it on a plate and take it out.

Ingredients: semi-fat and lean large meat steak, chestnut.

Seasoning: wine, rock sugar, star anise, soy sauce, salt, monosodium glutamate, water.

Method: 1. Blanch the pork ribs in the pot first, pour off the blood foam, drain 2, pour them into the pressure cooker, put in the chestnuts, add seasonings, and add water just over the ribs.

3. Cover the lid, press on high heat for 5 minutes, and then turn to medium heat for 10 minutes, you can (in order to save time, I will use a pressure cooker).

4. Flush the pressure cooker with tap water, open the lid after cooling it, pour the stewed pork ribs and chestnuts into the wok, thicken the juice with medium heat, and turn off the heat when it is about to dry.

Ingredients: Pork ribs: 500gChestnut 100g30 g of ginger slicesCinnamon bark, dried chili peppers, star anise, rock sugar, light soy sauce, dark soy sauce, cooking wine, pepper, oil and salt.

To make a hot pan with cold oil, put the pork ribs into the pan and stir-fry until slightly charred, add the ginger slices and the prepared ingredients and continue to stir-fry twice

2.Add an appropriate amount of rock sugar and continue to stir-fryAdd cooking wine, light soy sauce and dark soy sauce and continue stir-frying

3.Add the water that has not been used to simmer, skim off the foam after boiling the water over high heat, turn to low heat and cover and cook for 20 minutes, add the chestnuts and continue to cover and simmer for 5 minutes

4.Finally, add salt and pepper to taste, and reduce the juice over high heat.

Stir-fry the chestnuts, break them out, cook them in a pot for 3 minutes, and put them on the side. Blanch the pork ribs to remove the fishy smell, put the pork ribs and chestnuts together, add salt and cook together, add monosodium glutamate, and the chicken essence can be out of the pot. It's best to add light soy sauce when cooked.

Prepare the ingredients, prepare all the seasonings, wash the ribs with water, soak them for fifteen minutes, wash the chestnuts and cut a cross from the top with scissors, put salt in the pot, pour the chestnuts into it and cook for ten minutes, pour the washed pork ribs into the pot, add two spoonfuls of light soy sauce to it, boil the green onion and ginger slices, use a spoon to skim off the foam on it after boiling, cook the ribs on high heat for 20 minutes and take them out, peel off the skin while the chestnuts are hot, rinse the ribs with water and set aside, put the rock sugar in the hot pot and slowly melt over low heat, then pour the ribs into it and stir-fry until golden brown, and then put the green onions, ginger, spicy seeds, star anise, bay leaves, cinnamon stir-fried to make a fragrant fragrance. Add boiling water to a boil in a pot, add 3 tablespoons of light soy sauce, a spoonful of cooking wine, pour the chestnuts into it and simmer over low medium heat for 50 minutes. Finally, thicken the soup, add a spoonful of salt, stir well, and then remove from the pot.